Chicken Thighs
1 large onion finely chopped
Curry Powder or make your own (tumeric, coriander, cumin, cardamon, ginger, cinnamon, hot peppers or pepper flakes, and garlic)
Coconut milk
Juice of one lemon
Juice of one lime
Chicken stock
Salt and Pepper
Potato or Corn Starch if a thicker curry is desired

Prepare the curry. Grind up the spices into a powder.

Marinade chicken in a little of the curry and the lemon and lime juice.

Chop onion and set aside.

Season chicken with salt and pepper, then on high heat, sear chicken. Remove from heat when golden brown.

Sweat the onions until translucent.

Add the remaining curry. Return chicken to the pan.

Cover with chicken stock and let cook until tender.

Add the coconut milk and bring to a simmer, Add diluted starch if a thicker curry is desired.

Season to taste with salt and pepper.

Serve over basmati or jasmin rice.

By Paul Rinehart

A few weekends ago, I was out shopping with my mother in law. It was hot out so we looked for a cool place o sit and enjoy lunch. My mother in law, Elisabeth, comes to visit for a month every summer, and every summer we pick a favorite beer. This time around, we picked Flying Dog Pale Ale.

We sat down in an Irish pub and started looking over the menu. The waiter came along and asked if he could get us something to drink. Both Elisabeth and I love a nice hoppy, bitter beer. Flying Dog caught my eye as I was in the mood for a pale ale. The waiter said it was a good choice for people who like their beer bitter.